Nutty Tomatoes Stuffed with Cottage Cheese Anchovies and Served with Mozzarella French Bread

Nutty Tomatoes Stuffed with Cottage Cheese Anchovies and Served with Mozzarella French Bread

Posted 2015-07-02 by finyfollow

I wanted a vegetarian meal and as I love anything salty, decided to add anchovies in with the stuffing for these large tomatoes.

Then I thought that this alone needed something, but could not figure out what and finally came up with these Mozzarella toasts, fried as a French toast.

The result was great, and the two mixed very well together.

Preparation Time: 35 minutes
Cooking Time: 10 minutes
Makes: 3 servings

For the stuffed tomatoes
3 large tomatoes
40g salted peanuts
110g cottage cheese
2 g sultanas
2 spring onions, chopped
Bit of basil (optional)

For the Mozzarella French toast
4 slices of bread, crusts removed
50g Mozzarella cheese, sliced or grated
4 anchovies, drained and cut
25g black olives, cut
2 eggs, beaten
About 75 ml milk
Oil for frying

  • Cut the tops off the tomatoes.

  • Hollow out the middle, discarding it all (it is good to make sauce with).

  • Be careful not to cut through the bottom of the tomato

  • Put the cottage cheese, peanuts, sultanas, spring onions and basil into a bowl and mix.
  • Add pepper and a bit of salt.

  • Put this mixture into the hollow tomatoes and press down to fit it all in.

  • Put the tops back on the tomatoes.

  • For the Mozzarella French toast
  • Cut each slice of bread into two triangles.

  • Top four of these with the Mozzarella slices/grated cheese and chopped anchovies.

  • I only had grated cheese however the slices would work much better as they would not fall out

  • Place the olives on top and you could also add basil leaves here if you like the flavour. Add a bit of pepper.
  • Put the other four triangles over these triangles and press on the edges to try to seal them.
  • Mix the egg and milk and pour over these triangle sandwiches. Let them soak for a few minutes so the egg goes through the bread.

  • Heat some oil, about half a cup, in a saucepan and wait till the oil is very hot.
  • Before putting the French toasts in, squeeze the edges together again.
  • Put the French toasts in the oil carefully (as the oil is very hot), and fry for about 2 minutes or until they are golden on each side, turning once.

  • Take them out with a slotted spoon so that the oil drains and put them on absorbent paper.

  • Serve while hot with the stuffed tomatoes.

  • I fried some of the leftover egg mixture as omelettes and cut them up for decoration. I also had some avocado left over, so put a piece on top of each tomato.

  • An unusual but very enjoyable meal!

  • Categories

    226907 - 2023-07-17 10:15:21


    Copyright 2024 OatLabs ABN 18113479226